This amazingly delicious Chocolate Oblivion Truffle Torte is one that I made for Easter, and am just posting about now because my life has been seriously crazy recently. Andrew and I moved into our new home and have been steadily trying to make it livable:) I have wanted to make one of these for quite awhile, but have shyed away due to the incredibly high amounts of butter and eggs in this. The three ingredients in this are chocolate.eggs.butter. Mmmmm. Trust me, you will not be disappointed if you try this. It is well worth the extra calories. I think I cooked mine a little too long, but nonetheless it was wonderful. I got this recipe from the foodblog www.101 cookbooks.com . She was able to get permission to post Rose Beranbaum's recipe for this Torte. Please check it out.

*Note: I used Trader Joe's chocolate but please see the blog noted above for other recommended chocolates.

I put an robyn's egg nest on top for Easter. I used Lindt white truffle eggs and brushed them with blue dusting powder and the nest is made from chocolate and white chocolate shavings. I got the idea from Martha Stewart's website. I served it with a raspberry sauce because chocolate and raspberry together are, well, heavenly. The recipe for the raspberry sauce is below...

2 pints raspberries

1/2 c. water

3/4 c. sugar

2 T. cornstarch

Crush berries with water in saucepan. Add sugar and cornstarch. Bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes. Push through a strainer and let come to room temp. (if you can wait...I think I ate half of it plain before I used it for the torte) I placed each torte piece on a pool of this sauce and then topped the torte with fresh whipped cream and fresh raspberries.

Mmmmmm...........